Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (30ml) Cajun seasoning (store-bought or homemade)
  • 1 tsp (5ml) garlic powder
  • 1/2 tsp (2.5ml) smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 tbsp (15ml) olive oil
  • 1 small onion, finely chopped (approx. 1 cup/115g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and diced (approx. 1 cup/140g)
  • 1/2 cup (120ml) chicken broth (low sodium)
  • 1/2 cup (120ml) heavy cream (or full-fat coconut milk for dairy-free)
  • 2 tbsp (30g) cream cheese (or vegan cream cheese)
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) hot sauce (such as Tabasco, optional)
  • 1/4 cup (6g) chopped fresh parsley, for garnish
  • 2 cups (400g) cooked rice (brown rice, white rice, or cauliflower rice for low-carb)

Instructions:

  1. In a bowl, combine the chicken cubes with olive oil, Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Mix well to coat evenly.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside.
  3. In the same skillet, add a little more olive oil if needed. Sauté the chopped onion until softened, then add the minced garlic and diced bell pepper. Cook until the vegetables are tender-crisp.
  4. Pour in the chicken broth, bring to a simmer, and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream, cream cheese, Dijon mustard, and hot sauce (if using). Simmer until the sauce has thickened slightly.
  5. Add the cooked chicken back to the skillet with the sauce. Stir to coat the chicken and heat through.
  6. Divide the cooked rice among bowls. Top with the creamy Cajun chicken and sauce. Garnish with fresh parsley.
  7. Serve Immediately. Enjoy your delicious and protein-packed Cajun chicken and rice bowls!